Craving those bright bakery flavors but want a healthier option that keeps you full? You’re not alone. That’s exactly why I created these Protein Cranberry Orange Muffins — a moist, fluffy, high-protein version of your favorite sweet-and-tangy combo.
As someone who meal preps religiously on Sundays, I always make room for these muffins. There’s something magical about the burst of cranberry, the brightness of orange zest, and that sneaky scoop of protein powder that makes these the highlight of my week (and my lunchbox).
Whether you’re in the mood for a wholesome snack, need a quick breakfast, or just want something delicious that supports your goals, this healthy cranberry orange recipe is your new bestie. Let’s do this!
Why These Muffins Are a Total Game-Changer
- Packed with protein to keep you full and energized.
- Bright, citrusy flavor with tart cranberries and zesty orange.
- Much healthier than traditional muffins – lower sugar, more fiber.
- Moist and fluffy thanks to Greek yogurt (or applesauce!).
- Easy to make, even for beginner bakers.
- Perfect for meal prep – freezer-friendly and lunchbox-approved.
- Grab-and-go snack or healthy breakfast? Yes, please!
Ingredients You’ll Need
Dry Ingredients:
- 1 ½ cups (180g) Whole Wheat Flour
Or oat flour/GF 1:1 blend – adds fiber and heartiness - 1 scoop (30g) Vanilla Protein Powder
Use a brand you like the taste of – whey or plant-based, both work! - 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- ½ tsp Cinnamon (optional but cozy)
Wet Ingredients:
- 2 large Eggs
- ½ cup (120g) Plain Greek Yogurt
Or unsweetened applesauce for a dairy-free option - ¼ cup (60ml) Milk of choice
Almond, oat, or dairy milk all work! - ⅓ cup (80ml) Maple Syrup
Sub with honey, coconut sugar, or erythritol to taste - ¼ cup (60ml) Coconut Oil or Light Olive Oil, melted
- Zest of 1 large Orange
- Juice of 1 large Orange (~¼ cup or 60ml)
- 1 tsp Vanilla Extract
Fold-In:
- 1 cup (100g) Cranberries
Fresh, frozen (don’t thaw!), or dried (use less if sweetened)
Sweetener Notes:
- Prefer low-sugar? Use a monk fruit or erythritol blend.
- Want more zing? Add a tablespoon of orange juice concentrate!
Substitutions:
- Flour Options: Oat flour or 1:1 GF flour.
- Egg-Free: Use 2 flax eggs (2 tbsp ground flax + 6 tbsp water).
- Dairy-Free: Use plant yogurt + non-dairy milk.
- No Protein Powder: Sub ¼ cup additional flour + a bit more sweetener.
How to Make Protein Cranberry Orange Muffins
- Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- Whisk dry ingredients together in a large bowl: flour, protein powder, baking powder, soda, salt, and cinnamon.
- Mix wet ingredients in another bowl: eggs, yogurt, milk, syrup, oil, orange juice/zest, vanilla.
- Combine wet + dry ingredients until just mixed – don’t overmix!
- Toss cranberries in 1 tsp flour (helps prevent sinking) and gently fold into the batter.
- Fill muffin cups ¾ full. Use an ice cream scoop for even muffins.
- Bake 18–22 minutes, or until tops are golden and a toothpick comes out clean.
- Cool for 5 mins, then transfer to a wire rack.
Pro Tips from HealthyHannah
- Moist Muffin Magic: Greek yogurt keeps these super tender!
- No Sunken Cranberries: Toss in flour before folding into the batter.
- The Perfect Dome: Preheat your oven and don’t open the door while baking.
- Bold Orange Flavor: Use both zest and juice for maximum zing.
- How to Tell They’re Done: The Toothpick should come out mostly clean with a few crumbs, not wet.
Flavor Twists & Variation Ideas
Get creative with your muffin game! Try these flavor upgrades:
- Warm Spices: Add ¼ tsp cardamom, ginger, or nutmeg.
- White Chocolate Chips: Sweet + tangy perfection.
- Add Nuts: Walnuts or pecans add crunch and healthy fats.
- Simple Glaze: Mix ½ cup powdered sugar with 1 tbsp orange juice.
- Mini Muffins: Bake for 12–15 minutes instead of full-size.
- Loaf Version: Pour batter into a greased loaf pan, bake for ~35–40 mins.
Top with:
- Rolled oats
- Coarse sugar
- Chopped nuts
- Glaze drizzle (after cooling)
Dietary Adaptations & Notes
- Gluten-Free: Use a certified 1:1 gluten-free flour blend like Bob’s Red Mill.
- Lower Sugar: Swap maple syrup for monk fruit sweetener or erythritol blend.
- Vegan Option: Use flax eggs, plant-based milk, vegan yogurt, and vegan protein powder.
Storage Savvy
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Keep up to 7 days (note: may get denser).
- Freezer: Freeze individually wrapped muffins up to 3 months. Thaw overnight or reheat in microwave/toaster oven.
Nutrition Info (Per Muffin – Approximate)
- Calories: ~160
- Protein: ~9g
- Fat: ~6g
- Carbohydrates: ~18g
- Fiber: ~3g
⚠️ Nutrition estimates vary based on brands, protein powder, flour type, and muffin size.
Let’s Chat!
Aren’t these Protein Cranberry Orange Muffins just the brightest bite of sunshine? I seriously love how they turn meal prep into something I look forward to.
What’s your favorite healthy muffin flavor combo?
Got a tip for baking with protein powder?
Do you prefer fresh, frozen, or dried cranberries?
Protein Cranberry Orange Muffins
Ingredients
- ½ cups 180g Whole Wheat Flour Or oat flour/GF 1:1 blend – adds fiber and heartiness
- 1 scoop 30g Vanilla Protein Powder
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- ½ tsp Cinnamon (optional but cozy)
- 2 eggs 2 large Eggs
- ½ cup 120g Plain Greek Yogurt
- ¼ cup 60ml Milk of choice
- ⅓ cup 80ml Maple Syrup
- ¼ cup 60ml Coconut Oil or Light Olive Oil, melted
- 1 Zest large Orange
- 1 60ml Juice of 1 large Orange (~¼ cup or 60ml)
- 1 tsp Vanilla Extract
- 1 cup 100g Cranberries
Instructions
- Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- Whisk dry ingredients together in a large bowl: flour, protein powder, baking powder, soda, salt, and cinnamon.
- Mix wet ingredients in another bowl: eggs, yogurt, milk, syrup, oil, orange juice/zest, vanilla.
- Combine wet + dry ingredients until just mixed – don’t overmix!
- Toss cranberries in 1 tsp flour (helps prevent sinking) and gently fold into the batter.
- Fill muffin cups ¾ full. Use an ice cream scoop for even muffins.
- Bake 18–22 minutes, or until tops are golden and a toothpick comes out clean.
- Cool for 5 mins, then transfer to a wire rack.
Want More high-protein muffins? Check out our :
Healthy Blueberry Protein Muffins
For more healthy, high-protein recipes, check :
Protein Cheesecake Jars – The Ultimate Guilt-Free Dessert
